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French Palmiers – A sweet pastry that’s fancy but not fussy. Buttery, flaky, delicate & delicious – perfect for every occasion.
Elegant (but simple) French Palmiers
The ever so fancy, yet simple French Palmier is one of my favorites. Favorite to eat & favorite to make.
This sweet, flaky, buttery pastry – also affectionately known as “Elephant Ears” – is a pastry treat for all occasions.
Pairs wonderfully with tea or coffee – it really is an anytime treat.
Ingredients & Instructions
Most people think that French Palmiers are an intricate cookie to make.
I’m here to say, they are not.
You have two options.
Option one is to make your own puff pastry. It’s not as difficult as some lead it to be – and it’s definitely something all bakers should learn how to make!
Option two is to buy premade puff pastry – which I did with this recipe.
Roll out and up the puff pastry, slice, sprinkle or dip with sugar (add cinnamon or cocoa powder if you’d like) and bake. You can get creative if you’d like – but I’ve fallen in love with the simply wonderful layers of puff pastry and the buttery crispy sugar coating.
These are best enjoyed the day of baking – they do lose some of their flaky crispiness when stored.
Want another puff pastry recipe? Check out my Chocolate Napoleon recipe!
Hope you enjoy!
Amanda ♥
French Palmiers
Ingredients
- 1 sheet of puff pastry 1/2 pound thawed but chilled
- 1/4 – 1/2 cup granulated sugar
- cinnamon or cocoa powder optional
Instructions
- Preheat oven to 425°F.
- Line cookie sheets with parchment paper.
- Dust your work surface (cutting board, butchers block or counter) liberally with sugar.
- Place thawed puff pastry sheet on top of sugar.
- Sprinkle top of puff pastry with a bit of sugar, gently spread and even out with your hand.
- Roll out pastry to a rectangle, about 1/8″ thickness.
- Find the center of your pastry. Tightly, but gently, roll each long side to the center of the pastry. The two sides will meet in the center.
- Dust a plate or cutting board with sugar, carefully transfer rolled puff pastry onto it, and chill in fridge for about 15 minutes.
- While waiting, fill a small bowl with remaining sugar and a sprinkle of cocoa powder & cinnamon (if desired).
- Return pastry back to work surface. Cut pastry roll into 12 slices.
- Gently dip both sides of the slices in sugar and transfer to cookie sheet.
- Bake for 6 – 8 minutes, flip and bake another 5 – 8 minutes until golden brown.
- Let palmiers rest for a minute on cookie sheet then transfer to wire rack and cool.
- Enjoy!
I am a breakfast person too. I think that these French palmiers would go great with the Dunkin Donut coffee. A great way to start your day.
Thanks so much Dawn ♥